a pretty boule

I've been trying my hand at baking bread using the sourdough starter that Carol gave me in September.  She told me that she got it from her neighbor who has had it passed down from an ancestor who crossed the plains with it in 1850!  I have been using rye flour and a slow rise method that is supposed to lower the glycemic index.

This was my best loaf yet -- isn't it pretty?  The recipe I use says to bake it covered in a dutch oven at very high heat for half the time and then lower the heat and remove the cover so that it will be crusty on the outside and chewy on the inside.  This bread is seriously so good!!!!  But I don't think it is helping my diet in any way, shape, or form.